Ingredients
-
3
-
2
-
1
-
1/2
-
3
-
2
-
1/2
-
1
-
3/4
-
1/3
-
-
-
-
-
Directions
Chocolate Cheesecake Muffins,A Canadian friend gave me this recipe a few years ago…if you like chocolate and cheesecakes, this ones for you.,These came out great! I didn’t overmix the batter and it turned out a med-light dough that is not too sweet or too chocolaty. I might try adding vanilla extract next time. The cream cheese centre is delicious, I’ll be using it in other recipes.,These were quick, yummy, and easy. The chocolate part was not cake-like and not super sweet, both things I really enjoy. The center was very oozy and good (and they stayed where you put them in the pan!). I made them with vegan cream cheese and soymilk with no problems at all. Thanks so much!
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Steps
|
1
Done
|
In a Small Bowl, Beat Cream Cheese and 2 Tbsp Sugar Until Light and Fluffy. |
|
2
Done
|
Set Aside. |
|
3
Done
|
in a Large Bowl, Stir Together Flour,1/2 Cup Sugar, Cocoa, Baking Powder and Salt. |
|
4
Done
|
Make a Well in Centre of Dry Ingredients. |
|
5
Done
|
Combine Egg, Milk and Oil. |
|
6
Done
|
Add All at Once to Dry Ingredients Stirring Just Until Moistened. |
|
7
Done
|
(batter Should Be Lumpy) Spoon About 2 Tbsp of Batter Into Each Greased Muffin Tray. |
|
8
Done
|
Drop 1 Tsp of Cream Cheese Mixture on Top and Then More of the Chocolate Batter. |
|
9
Done
|
Bake 375f Degrees For 20 Minutes. |
